pumpkin zucchini bread

Banana Bread

Pumpkin Zucchini Bread

Drescription

This pumpkin zucchini bread is the perfect marriage of classic pumpkin bread and zucchini bread. Zucchini helps keep the bread tender and moist, while canned pumpkin gives it an orange hue that carries the flavor of pumpkin pie spice for a touch of fall.

Ingredients

½ cup unseasoned pumpkin puree
½ cup neutral oil, such as canola or avocado
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 ¾ cups packed grated zucchini
1 cup all-purpose flour
¾ cup whole-wheat pastry flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
chopped pecans or pepitas (optional)

Directions

Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
Whisk pumpkin, oil, sugar, eggs and vanilla together in a medium bowl. Fold in zucchini. Fold in all-purpose flour, pastry flour, pumpkin pie spice, baking soda, baking powder and salt just until combined.
Pour the batter into the prepared pan. Sprinkle with pecans (or pepitas), if desired. Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool in the pan on a wire rack for 10 minutes. Run a knife along the edges of the pan to remove the loaf; place on the rack to cool completely, about 1 hour.

Matcha Tiramisu

As this recipe proves, you can do a lot more with matcha than just make lattes. Matcha can also be a delicious (and nutritious) addition to your favorite smoothie, pancake or muffin recipe. Or try one of our other delicious dessert recipes that feature matcha, such as matcha cake, matcha bark or matcha cheesecake.